Recently in seafood Category

You can keep your caviar. When New Year's Eve rolls around, give me crab cioppino. In San Francisco, where I grew up, winter is Dungeness crab season, so cooks are always looking for ways to serve it before it disappears until next year. Nothing warms the soul and makes me look forward to a year of great prospects than a meal of hot cioppino with sourdough bread and Champagne.